KOREAN POTATOES
Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.
Provided by cullivoe
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
- While potatoes are cooking, mix water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes together in a bowl.
- Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 46 g, Fat 7.4 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 433.5 mg, Sugar 10.7 g
GOCHUJANG-ROASTED POTATOES
Gochujang is a Korean fermented chile paste that's sweet, savory, and spicy all at once. It brings so much character to any dish!
Provided by LauraF
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse potatoes in a colander to remove excess starch. Drain.
- Place potatoes in a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk remaining oil, gochujang, soy sauce, sesame oil, and red pepper flakes together in the same bowl. Return potatoes to the bowl and toss to coat. Spread on the prepared baking sheet.
- Roast in the preheated oven, stirring once or twice, until golden brown, about 20 minutes. Garnish with scallions and a drizzle of lime juice.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 24.6 g, Fat 9.9 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 803.6 mg, Sugar 2.7 g
KOREAN STYLE GLAZED POTATOES - #SP5
Official Contest Entry: Simply Potatoes 5 Fix. This is how we do Potatoes in Korea. It is a great side dish that incorporates sweet, salty and spicy.
Provided by itismc
Categories Potato
Time 16m
Yield 6 2/3 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- In bowl, mix together the soy sauce, honey, sesame seed oil and red pepper flakes. Set aside.
- Place a large nonstick pan over medium high heat. Add potatoes and brown. Once they have browned, add 1/2 cup of water and stir until water evaporates. Continue with adding 1/2 cup increments of water and cooking potatoes, until potatoes are "al dente" (don't want them soft).
- Turn heat to low and add soy mixture to the potatoes. Cook until potatoes well coated and honey dissolves 3-5 minutes.
Nutrition Facts : Calories 77.2, Fat 4.6, SaturatedFat 0.7, Sodium 267.1, Carbohydrate 9.5, Fiber 0.2, Sugar 8.8, Protein 0.5
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KOREAN-STYLE STICKY POTATOES (+VIDEO) - THE COUNTRY COOK
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Ratings 8Calories 258 per servingCategory Side Dish
- Heat up 2 tbsp oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until half cooked and lightly seared on all sides. Drain any excess oil.
- Then add the water, soy, corn syrup, sugar, ketchup and garlic and simmer for 6-8 minutes until potatoes are cooked and the sauce thickens and is no longer runny.
GAMJA JORIM (KOREAN BRAISED POTATOES) - KOREAN BAPSANG
From koreanbapsang.com
4.3/5 (162)Category Side DishCuisine KoreanTotal Time 30 mins
- Peel and cut potatoes into about 1-inch cubes. Cut the carrot, peppers, and onion into big chunks.
- In a small bowl, combine all the braising liquid ingredients except the sesame oil and seeds. Stir well.
- In a non-stick pan (or a small pot), sauté the potatoes in cooking oil over medium heat for 4 - 5 minutes, stirring occasionally so the potatoes don't stick to the pan.
- Add the sauce mix and bring it to a boil over high heat. Drop the carrot pieces in. Cover, and reduce the heat to medium and cook until the potatoes are almost cooked through (about 5 to 6 minutes, depending on the type or size of potatoes). The potatoes should be firm and not mushy.
GAMJA JORIM (KOREAN BRAISED POTATOES) - MY KOREAN KITCHEN
From mykoreankitchen.com
4.8/5 (16)Total Time 1 hr 5 minsCategory Side DishesCalories 177 per serving
- Rinse the potatoes thoroughly – use a scrubber to remove any dirt if needed. (I used pre-washed potatoes and it was very easy to clean them.) Trim off any bruised spots if needed. Cut the potatoes in half if your potatoes are bigger than a small egg.
- Preheat a large (shallow) braising pot over medium high heat. Add some oil (1 Tbsp) and spread it well. Add the potatoes and drizzle more oil (1 Tbsp) over them. Pan fry the potatoes over medium heat for about 25 mins. Turn them around often to avoid burning. Alternatively, you could roast the potatoes in the oven at 200 C / 392 F for 30 mins. I actually prefer oven roasting as it’s less hands on.
- Once the outer layer of potato is nicely cooked and browned, add the water and the braising sauce. Bring it to boil over medium high heat (about 2 mins). Reduce the heat to medium and simmer the potatoes until the most sauce is boiled away (about 15 mins), leaving about 5-6 Tbsp worth sauce in the pot.Reduce the heat to low. Add the honey, sesame oil and sesame seeds. Gently toss to coat while you continue to simmer until the sauce thickens (another 15 mins). Potatoes should be all cooked by now.Continue to simmer to achieve darker colored potatoes (because it looks more appealing) and to make the sauce stickier. You may turn the heat up to medium to quicken this process. Stir often. Remove from the heat.
- Serve with a bowl of steamed rice. The potatoes taste better once cooled down for about 30 mins in the fridge.
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